Ooey Gooey Fudge Brownies

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These brownies are kind of insane.  Insanely sinful, insanely fudgy, and insanely delicious.

We take a break from our usual healthy lifestyle for one day a week.  During one such break, we were craving something chocolatey, fudgy, ooey gooey, and just flat out slap-your-grandma delicious.

These delicious brownies are all of those things and then some.


This easy brownie recipe pretty much results in the perfect texture.  They form a crunchy outer crust while the inside remains dense and fudgy.  There are chocolate chips added to the batter that get all melty and gooey on the inside and contribute another layer of richness.

Oh, and my favorite characteristic of this recipe?  It does that thing where the batter rises, and then the center part settles down slightly, leaving a thicker, higher crust around the outside.  So for all of you out there that are lovers of the crusty edge pieces, you will love this one.  Those chewy end pieces are pure magnificence.

Ooey Gooey Fudge Brownies
4.6 from 8 reviews
Prep time:
Cook time:
Total time:
Serves: 12
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1½ cup white sugar
  • ½ tsp pure vanilla extract
  • 2 eggs, room temperature
  • ¾ cup all-purpose flour + 1 TBS for coating chocolate chips
  • ½ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 cup semi-sweet chocolate chips
  1. Preheat oven to 350F
  2. Prepare an 8x8 aluminum square baking dish with a light coating of cooking spray, or wipe with a small amount of shortening.
  3. In a bowl, combine the white sugar, melted butter, and vanilla extract until smooth and fluffy.
  4. In a second bowl, sift together the flour, cocoa powder, salt, and baking soda.
  5. Beat the eggs, one at a time, into the sugar and butter mixture, until thoroughly combined.
  6. Add the flour mixture in 2-3 additions, mixing slowly until just combined.
  7. Toss the chocolate chips in about 1TBS of flour, and then fold into the batter.
  8. Pour batter into pan and use a rubber spatula to level off the top.
  9. Bake for 20-25 minutees. Brownies are done when edges are set and have started to pull away from the sides of the pan. The center may appear to be slightly jiggly, but will firm up once brownies have cooled.
Omit the baking soda if you are using a Dutch process cocoa powder.
Tossing the chocolate chips in flour will prevent them all from falling to the bottom of the brownies.
Testing for doneness using a toothpick is tricky with this recipe, as the brownies are so fudgy that a toothpick inserted into the center of the pan will never come out clean even when the brownies are done baking.
You can wrap cut brownies in saran wrap, place into a freezer bag, and freeze the leftovers! Thaw them out on the counter, nuke them in the microwave for a molten treat, or heck, just eat them straight out of the freezer.

Oh, and one more thing I forgot to mention… these are calorie, fat, and carbohydrate free.

… what?  You don’t believe me?  Mind over matter, my friends.  Mind over matter.


If you want to save this recipe for later, here’s a Pinterest friendly image just for that very purpose.  Enjoy!



  1. Nikki says

    This is the best brownies I’ve ever made. But this only best if it’s at home and just from the refrigerator. I forgot to add my salt but it taste good. Its like dark chocolate without salt. I’ve been looking for recipes that have this texture for a very long time and now i found it. The best homemade brownies!!!

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  3. says

    These are the best brownies. I baked them in an 8×12 inch lightweight metal pan lined with parchment paper. I placed the pan on top of a cookie sheet and baked them at 350 degrees for 20 minutes. Yes, the center will still be lightly gooey. After cooling them, I cut them into 24 pieces…the crusts were the best part of the brownie, chewy. They were perfect for my party. Everyone raved about these brownies! Thank you for the recipe and helpful comments.

    Seattle, Washington—USA

  4. b.g. says

    These brownies are legit! I cooked them in a cupcake/muffin pan and added a coconut marshmallow to the top before putting them in the oven. They had an amazing extra layer of gooey-ness with a crusted marshmallow top.

  5. Nay Si Lin says

    Hi Erin..I’m Naysi..from Myanmar..today I make your Ooey gooey fudge Brownies…I love very much..That why..if you don’t mind I ‘ld like to translate this receipe to Burmese ..Let me know if you want to allow..

  6. alex says

    just made these! the timer didn’t go off so they were in a little longer than they should have been, but were still delicious! I’m looking forward to making these again :)

  7. Keri says

    Made these last weekend and they were a huge hit! My husband and kids made quick work of the entire pan, they were SOOO fudgy on the inside and crisp on the outside. Love!!

  8. Jenna says

    You really should add that these should be cooked in a metal pan. It didn’t specify on the recipe so I used glass and they did not turn out at all. Outside was overdone and inside was completely raw. Had to throw the whole batch out.

  9. Lila says

    Made these tonight. I used a glass 8×8 dish and at 22 mins it was completely jiggly and not done. Yet, the sides were almost getting burnt. So I reduced the temperature to 325 degrees and checked on it 5 mins later and the toothpick still had so much batter on it. Was this normal? I ended up baking it for about 45 mins and the sides got hard/almost burnt but there was still slightly some batter in the toothpick but I took it out. :(

      • says

        Jen, I’m sorry the recipe didn’t work out for you! Please refer to my reply to Lila’s comment – if you aren’t using a light metal baking dish you may have problems with the outside baking faster than the middle. Also, a toothpick will never come out totally clean when the brownies are done (see my notes on the recipe itself) because these are so fudgy on the inside. Once they cool they firm up a bit. :-)

    • says

      Lila, I’m sorry these didn’t turn out how you hoped! Glass cookware conducts heat very well, meaning that recipes with a lot of sugar can burn or over bake around the edges before being cooked all the way through. I use a light metal 8×8 square pan for this recipe and I’ve never had a problem. If you decide to give the recipe another go, that might be something different you can try.

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